1/2 cup packed fresh basil leaves, stemmed and washed
1/4 cup DeLallo extra virgin olive oil
1 tablespoon water
2 cloves garlic
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
DIRECTIONS
Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.
Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.
Trim the pork tenderloin of any excess fat/silver skin. Coat with a ½ tablespoon olive oil. Rub spice mixture on entire pork tenderloin.
Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145°F.
When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.
This crustless pizza the ultimate low carb comfort that has all the best parts of a pizza, minus the crust! Cheesy, meaty, and easy to customize, it’s made in just ONE skillet and takes 15 minutes to make.
Start by adding your olive oil into a 12-inch skillet and placing it over medium heat. Once hot, add the garlic and cook until fragrant. Add the ground turkey and use a spatula to break it apart. Cook the ground turkey for 5-6 minutes, until it is no longer pink.
Next, remove the skillet from the heat. Stir through the cheddar cheese and mix until fully incorporated and form the base of the ‘pizza’. Add the pizza sauce, followed by the pizza toppings, then add the mozzarella cheese on top.
Now, bake the crustless pizza for 12-15 minutes, or until the cheese is bubbling on top. Remove the pizza from the oven before slicing and serving it.
Preheat the oven to 200C/400F.
Add the olive oil to a skillet and place it over medium heat. Once hot, add the garlic and cook for a minute. Add the ground turkey and break apart using a rubber spatula. Cook for 4-5 minutes, until no longer pink. Stir through the Italian seasonings.
Remove the skillet off the heat. Stir through the cheddar cheese. Spread the pizza sauce on top, followed by the mushrooms, olives, and pepperoni. Top with the mozzarella cheese.
Place the skillet in the oven and bake the crustless pizza for 10-15 minutes, or until the cheese is bubbly and golden.
Remove the skillet from the oven and slice into four portions and serve immediately.
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons (recipe below)
Directions
In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will -finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
Serve hot with Grilled Cheese Croutons scattered on top.
Grilled Cheese Croutons (Serves 4 to 6)
4 (½-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyère cheese, grated
Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyère on two of the slices. Place the remaining two slices of bread on top of the Gruyère, -buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
If you’re like me, you only eat fresh grape and cherry tomatoes when they’re in-season, vine ripened, and just picked. Compare the bright flavor of summertime tomatoes to the anemic taste of off-season hothouse tomatoes and there’s no contest! Want to preserve their incredible taste? Consider dehydrating them!
Dehydrating grape and cherry tomatoes creates an intense burst of flavor and color. If you grow your own garden I suggest planting extra grape tomatoes and/or cherries just for this purpose. If you don’t have your own bumper crop, see if a local farm or market will sell you them in quantity at a discount.
Dehydrating Grape and Cherry Tomatoes
“Moist-Dry” versus “Leathery-Dry”
I prefer dehydrating grape and cherry tomatoes until they are almost dry; I store these moist gems in the freezer. Dry completely if you prefer to store them in your pantry, otherwise they’ll grow mold.
Drying Tomatoes in a Dehydrator
Method Overview
Wash grape or cherry tomatoes Cut them in half Arrange on trays Dehydrate between 125ºF – 135ºF Check and rotate trays periodically
Wash the tomatoes and drain well.
Slice each tomato in half lengthwise.
Arrange the halved tomatoes on your dehydrator trays with the skins facing down. This will prevent the juices from dripping. Leave a bit of space between each tomato so they are not touching. Sprinkle with oregano and sea salt if desired.
Put the trays in your dehydrator and turn it on. If it has a thermostat, set it between 125º to 135º.
It will take 10 to 12 hours for the tomatoes to become “moist dry” and will take 12 to 14 hours to become “leathery dry.” These are approximate times. Periodically check the tomatoes for doneness, and rotate the trays. Even if your dehydrator has a fan, rotating the trays will help them become more evenly dried.
Once dried to your preference, let the tomatoes cool down. Place them in an airtight glass jar with a screw lid; label with the date.
Leave the jar at room temperature for 24 hours so the moisture content of the tomatoes will become more evenly distributed. This process is called “conditioning”.
Store moist-dry tomatoes in the freezer. Store leathery-dry tomatoes in a cool, dark, dry location.
Hard to eat just one so resist if you can!
FAQs
How long does it take to dehydrate grape and cherry tomatoes? In general, it takes somewhere between 10 to 14 hours for halved grape and cherry tomatoes to dehydrate. The actual time will depend on several factors, such as: • temperature of the dehydrator • humidity in the room • whether the dehydrator has a circulating fan or not to keep the heat evenly distributed • how often the dehydrator is opened, and if it opens from the top or side • size and moisture content of the tomatoes • whether you are drying until moist-dry or leathery-dry
How to use dried tomatoes? • We enjoy eating moist-dried tomatoes right out of the jar for a burst-of-tomato snack. We also add them to various salads, wraps, stuffings, and more. Many Italian recipes call for sautéing garlic in olive oil. Consider slicing moist-dried tomatoes into ribbons, then adding them to the pan during that step. They are especially delicious in hot or cold pasta dishes that call for a pesto or olive oil dressing. Even just a bit of these gems adds a welcome bursts of flavor – there’s no need to overdo it. • Soak leathery-dried tomatoes in a small amount of warm water until they are softened. Once they’re softened, slice into ribbons (or use as is) in various dishes as described above. You can add the tomato infused soaking water to your dish too.
How long do dehydrated tomatoes last? Technically, if kept in an airtight container, moist-dry tomatoes will last indefinitely in the freezer and leathery-dry tomatoes will last indefinitely in a dark, dry, cool location. The longer they are stored; however, the more nutrients will be lost. So try to use them within a year.
How to make tomato powder and what is it used for?
If you have a grinder or a high speed blender, tomato powder can be made from leathery-dried tomatoes following these three easy steps.
Freeze leathery-dried tomatoes before grinding or blending them into powder. Transfer them to your grinder or high-speed blender and immediately process using the highest speed. Blend while the tomatoes are still frozen for best results. They thaw fast, so work quickly. Put the powder into a glass jar with a tight fitting lid and store in a dark, dry, cool location. As you can imagine, tomato powder packs a tomato punch. It can be added to soups, sprinkled on anemic tomatoes (to boost their flavor), sauces, and more.
You can also use this powder to make tomato paste. Simply combine two parts powder to one part water and voila, you have tomato paste!
Made with leftover rotisserie chicken, romaine, napa, crispy wonton strips and the best sesame ginger dressing ever!
4.8 stars (12 ratings)
INGREDIENTS
1 head romaine, shredded
4 cups shredded napa cabbage
3 cups leftover shredded rotisserie chicken
1 (15-ounce) can mandarin oranges, drained
½ cup chopped fresh cilantro leaves
½ cup roasted salted cashews
3 green onions, thinly sliced
2 cups crispy wonton strips, homemade or store-bought
2 teaspoons toasted sesame seeds
FOR THE SESAME GINGER DRESSING
¼ cup rice vinegar
3 tablespoons orange marmalade
2 ½ tablespoons canola oil
2 ½ tablespoons toasted sesame oil
1 tablespoon reduced sodium soy sauce
2 teaspoons freshly grated ginger
2 teaspoons toasted sesame seeds
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
To assemble the salad, place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine.
Serve immediately, topped with wonton strips and sesame seeds.
FOR THE SESAME GINGER DRESSING
In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
🚨Full no-recipe recipe alert🚨 Speedy Fish Chowder: nyti.ms/2BGcxlP
Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.
Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer.
Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.
3 pounds ripe tomatoes, peeled, seeded and chopped
1/2 pound cucumber, peeled, seeded and chopped
1 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped red onion
1 teaspoon chopped garlic
1 tablespoon chopped jalapeno pepper
3 tablespoons red wine vinegar
1/4 cup good olive oil
12 ounces tomato juice
Salt, pepper, ground coriander
3 tablespoons chopped cilantro
1 lime cut into slices
6 slices toasted French bread
Gazpacho Relish:
2 tablespoons each – small diced red pepper, cucumber, red onion and red tomatoes
1 teaspoon minced garlic
1 tablespoon lime juice
1 tablespoon olive oil
Salt and pepper
DIRECTIONS
Combine all ingredients in a blender or food processor (except bread and limes), and puree until smooth. Transfer to a large bowl and refrigerate for 4 hours. Meanwhile prepare relish.
Relish: Combine and chill for 1 hour. Ladle out soup into pretty bowls, top with a large tablespoon of relish, 1 crouton, and a slice of lime.
I purée in batches …My tomato press separates the seeds and skins from the pulpChillin’ that first hour in the fridge. Yields about 2 quarts
Gina does it again. Her new book has the recipe for homemade wontons.
Easy Wonton Soup
Easy Wonton Soup
Asian, Soups, Quick
Prep Time: 15 mins Cook Time: 15 mins Servings: Yield: 4 servingsSource: skinnytaste.com
INGREDIENTS
6 cups chicken broth low sodium
1– inch piece fresh ginger, sliced thin
1 clove minced garlic
20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s
1 1/2 cups sliced shiitake mushrooms
4 baby bok choy, halved lengthwise and halved
1 tablespoon soy sauce
1 teaspoon sesame oil
scallions, sliced green parts only for garnish
DIRECTIONS
Bring chicken broth to a boil in a large pot.
Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
Stir in soy sauce and sesame oil.
Divide soup in four bowls. Garnish with fresh scallions.
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